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Smoked Ham

AuburneggerAuburnegger Posts: 127
edited 8:00PM in EggHead Forum
Just put a 11lb ham on. What temp do I need to pull the ham off the egg? Thanks.


  • HossHoss Posts: 14,600
    sliced,160-170I.T.Delicious fallapart good sammitiches,195-200I.T. :)
    Pre-cooked and or smoked - 145°
    Spiral cut 140°

    195° - 200° is for pulled.

  • hornhonkhornhonk Posts: 3,841
    I just prepared a John Hall ham for tomorrow. It's injected and rubbed and in the fridge. This is a test run for Christmas. Is this ham better sliced or pulled?
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